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A baking sheet filled with finished empanadas
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Easy Empanada Dough!

Coca cola is the secret ingredient in this easy and delicious empanada dough recipe!
Course Dessert, Empanadas
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time For Dough 30 minutes
Total Time 1 hour 10 minutes
Servings 36 empanadas

Ingredients

  • 8 oz vegetable shortening
  • 3/4 cup cane sugar
  • 1 tsp baking powder
  • 1/3 tsp salt
  • 1 pound all purpose flour
  • 6 oz coca cola at room temperature carbonated
  • 1 tsp cinnamon

Instructions

  • In the bowl of the stand mixer, cream the shortening for 2 minutes. Add the the sugar and mix for another 2 minutes.
  • Mix in the baking powder and salt.
  • Gradually mix in the flour just until incorporated. Gradually mix in the carbonated, rooom temperature coca cola. Do not over mix.
  • Transfer dough to a lightly floured surface and knead gently for 1-2 minutes. Cover with plastic wrap and let sit for 30 minutes.
  • Make 36 equal dough balls. Keep covered in a bowl so they don't dry out.
  • Using a lined tortilla press or a rolling pin, roll out your empanada disc to about 3 inches. Add 1 tablespoon of your favorite filling(pineapple, pumpkin, apple)... Fold over and apply pressure with your fingers. Seal with a fork around the edges or you can pinch and fold over to give it that braid look.
  • Transfer filled empanadas to a parchment lined baking sheet. If you will be dredging through cinnamon and sugar leave them as is. If you prefer to finish them with egg wash, then go ahead and brush them all over the exposed surface of the empanada.
  • Bake in a preheated 375 degree F oven for 26-30 minutes or until lightly golden brown in color. If dredging with cinnamon and sugar, you want to do this while empanadas are still warm.

Notes

The time above does not include the time for preparing the filling. The finished dough can be refrigerated for 2-3 days.